Slow Cooker Southwestern Pork Burritos

Perfect for parties! Have guests assemble their own burritos with the zesty pork filling and toppings of their choice.

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Servings 12

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( 33 ) Ratings

33 Ratings

5 Stars 17%

4 Stars 17%

3 Stars 21%

2 Stars 29%

1 Stars

Member Reviews ( 6 )

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ingredients 9
Prep Time 10 min
Total Time 8 hr 10 min

Ingredients

1: boneless pork shoulder roast (2 1/2 lb), trimmed of fat

1: can (10 oz) diced tomatoes and green chiles, undrained

3: tablespoons tomato paste

1: tablespoon honey

3: cloves garlic, finely chopped

1: tablespoon chili powder

1/4: teaspoon salt

12: Old El Paso® flour tortillas for burritos (8 inch; from two 11.5-oz packages)

: Assorted toppings (such as shredded Cheddar cheese, sour cream, chopped fresh cilantro, shredded lettuce, diced tomatoes), if desired

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Directions

1 Spray 3- to 4-quart slow cooker with cooking spray. Place pork in cooker.
2 In blender, place tomatoes, tomato paste, honey, garlic, chili powder and salt. Cover; blend on medium-high speed 10 seconds, stopping blender frequently to scrape sides. Pour over pork.
3 Cover; cook on Low heat setting 8 to 10 hours.
4 Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well.
5 Serve pork mixture on tortillas with toppings. Pork mixture will hold on Low heat setting up to 2 hours.

EXPERT TIPS

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Expert Tips

This tasty pork filling also makes great sandwiches. Spoon the filling on top of toasted bread slices. Top with shredded lettuce and shredded Monterey Jack or Cheddar cheese.

To warm tortillas, wrap them in foil and heat in a 325°F oven for about 15 minutes. Or place on a microwavable paper towel, and microwave on High for 30 seconds.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Burrito

Calories: 330
Calories from Fat: 140),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 5g, 5% Trans Fat 1g 1% ),
Cholesterol: 60mg; 60%;
Sodium: 490mg; 490%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 0g 0% Sugars 3g 3% ),
Protein: 24g; 24%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 2%;
Calcium: 8%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Mirage3D

report Posted Mar. 9, 2011 9:17 AM

This was delicious!!! And it was enough for a couple meals for us. The only downside for me was that I didn't drain the juice enough before scooping onto our tortillas so they were dripping EVERYWHERE.

braine341

report Posted Feb. 23, 2011 4:40 PM

I got this salt-free taco seasoning mix from Pillsbury Classic #85 years ago. Glad to share it: Homemade Salt-free Taco Seasoning Mix 6 tsp chili powder 5 tsp paprica 4 1/2 tsp cumin 3 tsp onion powder 2 1/2 tsp garlic powder 1/8-1/4 tsp cayenne pepper 7 tsp equals a 1.25 oz pkg

iclark10

report Posted Feb. 23, 2011 3:20 PM

I have not tried this yet... but the salt issue... if you want to use TACO seasoning (or other) look for the TACO seasoning mix with 40% less sodium! I agree EVERYONE eats way too much salt. I am really looking forward to making this recipe!

patti5683

report Posted Feb. 23, 2011 10:54 AM

The suggestion of using a taco or soup mixing packet would add tons of salt to this recipe...all of those premixed packets have way too much salt in them, so using the separate spices is preferred, especially if you are watching your salt intake.

glickjenn

report Posted Feb. 23, 2011 10:47 AM

Good recipe but you can save yourself a few steps by buying a packet of your favorite taco or burrito seasoning, rub on pork roast, and pour a can of rotel over (for spicer use hot rotel). This also works great with chicken or beef too.